52 Reviews of Our Lasagna

From: Danielle in New Hampshire

On Nov 25, 2001

I recently made this recipe for a family get together and it was the most delicious lasgna I have ever made. My whole family was raving about how delicious it was. My hardest critic-(my husband) told me that it was the best lasgna I had ever made! I was so happy to hear that! It was very easy to make, the recipe was easy to follow. Although I did make one adaptation, in the cottage cheese and riccota mixture I bought a package of frozen spinach,thawed and drained off the excess liquid and added that to the cheese mixture. The author of the recipe suggests using sliced mozzarella instead of shredded mozzarella, I did use shredded mozzarella, but next time will use sliced mozzarella, the shredded mozzarella wasn't cheesy enough for my tastes. But the recipe was great overall and would recommend it to others!!!!!!

From: papergoddess

On Dec 19, 2005

If you can believe it, I've only made lasagna once or twice before. It's always turned out loose and runny, and was a pain to make, boiling the noodles, etc. I LOVED this recipe. I didn't know you could make lasagna with uncooked noodles. It turned out perfect. I used a quart of my home-canned tomatoes, which are very juicy. The sauce was very runny, which I felt was a good thing since the noodles will soak up the moisture. I didn't add any additional salt, since the tomatoes, tomato sauce, cheese, etc., is all highly salted anyway. I used fresh mozzarella, which is hard to shred or slice, but it's SOOOOOOO creamy! I had a case of brain-fade and forgot to double the noodles on the bottom. I made this a few hours in advance, so by the time I put it into the oven the noodles were already softening. It turned out great, nice and firm, and cut well, held together well, and tasted great. Thanks for helping me get over my Lasagnaphobia!

From: toofatcats

On Feb 6, 2002

Great recipe! My husband wanted me to buy, not make lasagna, because I'd never found a recipe he liked...until now. The top noodles were a bit crunchy for my taste but it still tasted good. Used italian sausage & hamburger and used italian seasoning for the basil. Wonderful!

From: Tisherself

On Oct 11, 2006

I'm giving this three stars because of the specific instructions to start with the dry noodles and also end the layers with the dry noodles. I had my doubts about not starting and ending with the sauce instead of the dry noodles, but thought I'd try the recipe exactly the first time. The noodles on the bottom and top were dry, just like I'd thought they might be. The sauce was very tasty, and the cheese layer was delicious. I've known for years that noodles do not have to be cooked before use in lasagna, but they do need to be surrounded with sauce. Soooo, it would be better to put a cup and a half or so of the sauce down first before you layer in the noodles. Therefore, the layers would be: sauce, noodles, ricotta mixture, sauce, mozzarella, noodles, ricotta mixture, sauce, mozzarella, noodles, and the last of the sauce. I'm going to try it that way the next time I try it. Oh yes, I did reduce the salt as many reviewers suggested: I used about 3/4 of a teaspoon in the sauce, and 1 teaspoon in the ricotta mixture.

From: Cindy Lynn

On Mar 27, 2003

This was really good, but like someone else said, I will cook the noodles first when I make this again. This really filled my 9 X 13 pan and although it ended up running over, it took much longer to bake (for the noodles to be done) than the directions stated. Had the noodles been pre-cooked, I'm sure it would have been finished in the allocated time and possibly wouldn't have boiled over either (I think from the noodles swelling). Thanks for sharing this recipe Mark!

From: Evie*

On Aug 12, 2002

Great Lasagne! I used one 14 oz tin of tomatoes as the meat sauce was looking 'wet' enough after just the one was added. The added egg gave the dish a creamy tasty cheese layer, and I used slices of mozzarella for the layers but grated for on top, I also used fresh lasagne instead of dried. Delicious!

From: Krich

On Nov 25, 2004

This was an excellent recipe. It made a thick hearty lasagna that wasn't too saucy. The only problem I had was that it came out very salty. I served it to my husband and parents and we all commented that it was very salty. I will make this again but I will reduce the salt quite a bit. Thanks for sharing!!

From: Dee T.

On Feb 25, 2005

I wish I would have read the reviews before atempting to make it. The taste was good, but I would definitely make several adjustments. I found this lasagna to be too salty, therefore, I would reduce the salt to half the amount. It was also dry, so I would only layer the bottom with one row of the non-boil pasta, add more sauce and even some extra on the side. It also took longer to cook, rather than going with what the recipe suggestions. I'll have to try it again.

From: DuChick

On Sep 25, 2006

Absolutely awesome. This is the first lasagna I've made that didn't fall apart while taking it out of the pan. I followed the recipe to the letter and it was perfect! When I make it again, I'll add some 'shrooms and peppers.

From: Kerik

On Nov 30, 2004

I am very impressed with this lasagna, so far. I made it for my DH and me, but froze part of it. This definitely would take a deep, deep pan, as my one recipe made 3 small "thick, but single layer" 8x8 batches for us. I have eaten one and enjoyed it very much!